Mexican beef cemita | Crispy street sandwich

Place the thinly sliced beef on a cutting board and gently pound it very thin (approx. 3-4 mm thick) using a meat mallet or the bottom of a heavy saucepan. Season both sides with fine salt and ground black pepper.

Prepare three shallow bowls for standard breading: put the plain wheat flour in the first, beat the eggs with a pinch of salt using a fork in the second, and pour the breadcrumbs into the third.

Dredge the beef cutlets in the flour (gently shake off the excess), dip thoroughly into the beaten egg, and finally press evenly into the breadcrumbs so they are completely coated in a crispy layer.